Roasted Root Vegetables
  • 4 medium sweet potatoes - peeled and cubed
  • 4 medium Yukon gold potatoes - peeled and cubed
  • 2 medium carrots - peeled and sliced or cubed
  • 2 large parsnips - peeled and sliced or cubed
  • 1 large red onion - sliced into about 8 wedges
  • 4-5 medium beets - sliced into wedges
  • neutral coconut oil - melted
  • sea salt
  • freshly ground black pepper
  1. Preheat the oven to 400° F (200° C). Prepare 2-3 baking trays by covering them with parchment paper.
  2. Distribute all the vegetables, with the exception of the beets, between 1 or 2 baking trays, depending on the size of your trays. You don't want your vegetables to be over-crowded on the tray, or they'll steam instead of caramelizing in the oven. Drizzle the vegetables with the coconut oil, sprinkle with salt and pepper, and mix. Place the beet wedges on the second/third tray on their own, drizzle them with the oil, sprinkle with salt and pepper, and mix to coat.
  3. Place all the trays in the oven and roast the vegetables for 30 minutes. Check the vegetables for doneness and roast longer if needed, until soft throughout. The beets might take longer to cook than the other veg. Once cooked, remove the vegetables from the oven, let them cool, and store refrigerated in an air-tight container until ready to use.
Recipe by Golubka Kitchen at